Channa dal is pretty much black chickpeas, de-hulled and split. Commonly used in South Indian and Punjabi Cuisine. 🙂 When you find your dal particularly creamy/extra tasty, it is definitely channa dal.
You might have seen yellow dahl on Indian menus/something that would sound like Dal Tadka. Two legumes (Split Yellow Mung and Channa dahl)- either by themselves or combination of them can be used. I used just channa dahl to this Yellow Dahl. This is way way tastier than split yellow mung by itself. Ask for Channa Dahl in Indian Groceries and you’ll be able to find one 🙂 Guess what, if you happen to live in Australia, Coles have started to stock up Indian lentils in ‘Indian Section’.
This is an authentic yellow Jain dahl recipe with lemony spin to it. No garlic/Onion. Yet, YUM 🙂
You need:
- Channa Dal-1/2 cup-Soaked overnight
- Turmeric-1 tsp
- Salt-to taste
- Cumin seeds-1 tsp
- Asafoetida-1 pinch
- Split Dry Red Chili-2
- Salt-to taste
- Rice bran oil-2 tsp
- Curry leaves-from 2 sprigs
- Tomato-1 (chopped fine)
- Lemon Juice-from 1 lemon
Method:
- To a pressure cooker/pan/slow cooker(overnight), add soaked channa dal,water (1.5 cups) and turmeric and cook until mushy (Do not add salt to it cos it increases the cooking time of dal). Mash well.
- In a small pan, add some oil, once it is hot, add cumin seeds, asafoetida and then add split red chili and curry leaves
- After 3-5 seconds, add tomatoes and saute for 2 minutes, then pour it over the cooked dal, add some salt, and add another 1/2 cup water, bring it to boil, remove off heat.
- Add lemon juice and serve with rice <3
 
Ingredients
- Channa Dal-1/2 cup-Soaked overnight
- Turmeric-1 tsp
- Salt-to taste
- Cumin seeds-1 tsp
- Asafoetida-1 pinch
- Split Dry Red Chili-2
- Salt-to taste
- Rice bran oil-2 tsp
- Curry leaves-from 2 sprigs
- Tomato-1 (chopped fine)
- Lemon Juice-from 1 lemon
Instructions
- To a pressure cooker/pan/slow cooker(overnight), add soaked channa dal,water (1.5 cups) and turmeric and cook until mushy (Do not add salt to it cos it increases the cooking time of dal). Mash well.
- In a small pan, add some oil, once it is hot, add cumin seeds, asafoetida and then add split red chili and curry leaves
- After 3-5 seconds, add tomatoes and saute for 2 minutes, then pour it over the cooked dal, add some salt, and add another 1/2 cup water, bring it to boil, remove off heat.
- Add lemon juice, mix well and serve with rice <3
Ah.. such a comfort dish!! I love it with roti and / chawal
🙂 Awwww….
A very informative post Charanya! Love it.
Thanks Sonal <3
Love your recipe Charu, always have a tussle in our family between dal tadka and dal fry when eating out.. 😉
The coriander adds such a great flavor as well!
Lol.. It sure does <3
I usually prepare with split mung dal, never tried with channa dal 🙂 And anytime dal is always comforting with either rice or roti, loved all ur pics Charu 🙂
Thanks Malar <3
Perfect comfort food, isnt it 🙂 Love this recipe!
Thanks <3
Dals are anytime comforting dish, just perfect with a bowl of steamed rice and pickle. …yum yum…
Rice yes, Pickle-is way too spicy for me. But everyone reckons it is an amazing combo 🙂 Thanks <3
Ha ha ya I know it’s even me not that crazy about pickles bu my dearie hubbyz favourite combo so …;)<3
Dal is such a comfort food:-) looks yum Charu
Thanks Vidz <3
i love any kind of dal tadka 🙂 and this looks lovely
Thank you <3
Sure looks delicious charan!
Thanks <3
this is a regular in my house, but yet immensely enjoyed by all. Love it.
Thanks Namz <3